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Boil the Eggs
Place 3–4 eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium and boil for 10 minutes. Remove from heat and cool under running water. Peel and chop once cooled. Set aside for the rice filling.
Prepare the Rice Base
In a separate pan, heat a tablespoon of olive oil. Add chopped onion and sauté for 3–5 minutes until soft and translucent. Stir in chopped green onion and cook for another minute.
Add 1 cup of rice and fry with the onions for 3–4 minutes until the rice becomes slightly golden and nutty in aroma.
Pour in 2 glasses (approximately 400–450 ml) of hot water, season with salt, stir, and cover with a lid. Let it simmer on low heat for 10 minutes or until rice is tender and water is absorbed.
Turn off the heat and allow to cool slightly.
Combine Eggs and Rice
Once the rice is ready, add in the peeled and chopped boiled eggs. Mix gently to combine into a chunky filling. Taste and adjust salt if needed. This mixture will be used as the filling or side with crepes.
Make the Crepe Batter
In a large bowl, beat 3 eggs with a pinch of salt and 1 tablespoon of sugar. Gradually whisk in 300 ml of milk until smooth.
Sift in 200 grams of flour to prevent lumps. Mix well until the batter is smooth and free of dry spots.
Add the remaining 200 ml of milk and mix again. Stir in melted butter and a handful of chopped dill. The consistency should be thin and pourable. Let rest for 5 minutes.
Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat and lightly brush with olive oil.
Pour a ladle of batter into the pan and swirl to coat evenly. Cook for 1–2 minutes on one side, then flip and cook for another minute.
Repeat until all batter is used, stacking crepes on a plate with parchment between them to prevent sticking.
Assemble and Serve
Serve crepes folded with a spoonful of the warm rice and egg mixture either tucked inside or on the side. Garnish with extra dill or green onions if desired. Enjoy warm with a dollop of yogurt or light sour cream.
Nutritional Information (per serving – based on 6 servings)
Calories: 320
Protein: 10g
Carbohydrates: 35g
Fat: 15g
Fiber: 2g
Sugar: 4g
Sodium: 300mg
Vitamin B12: 70% DV
Iron: 10% DV
The Origins and Popularity of the Recipe
This recipe brings together elements of Eastern European cuisine and traditional home cooking. Crepes (or blini) are widely enjoyed across Slavic and Baltic countries, often served savory with fillings like mushrooms, rice, and eggs. This version emphasizes balance—incorporating whole grains, eggs, and herbs for both flavor and nutrition. As clean eating trends grow, variations of this dish are gaining popularity among home cooks looking for affordable, healthy comfort meals.
Reasons Why You’ll Love the Recipe
Wholesome and satisfying – full of protein and complex carbs
Great for meal prep – crepes and filling can be stored separately
Light but filling – perfect for healthy lunches or meatless dinners
Customizable – easily adjusted to your taste or dietary needs
Minimal ingredients – made with kitchen staples
Naturally low in calories – ideal for weight management
Health Benefits
Eggs are rich in protein, healthy fats, and vital nutrients like choline and vitamin B12
Rice provides long-lasting energy and fiber when paired with vegetables
Onions and dill are anti-inflammatory and support digestion
Olive oil offers heart-healthy monounsaturated fats
Homemade crepes are free from preservatives and additives
This dish supports energy, focus, and digestive health while keeping meals light and nutrient-dense.
Serving Suggestions
With a side salad – cucumber-tomato or a green leafy mix
Topped with plain Greek yogurt – adds creaminess and extra protein
Drizzled with lemon juice or vinegar – for brightness
Sprinkled with chili flakes or smoked paprika – if you like a kick
Rolled and baked with cheese – for a heartier casserole-style version
Cooking Tips
Sift the flour – for the smoothest crepe batter
Cook crepes on medium heat – to avoid burning
Use room-temperature eggs – for a better texture
Chop boiled eggs coarsely – so they mix well with the rice
Let the rice rest before mixing with eggs – prevents sogginess
Variations to Try
Add shredded cheese – to the rice mix for richness
Incorporate spinach or kale – sautéed lightly with onions
Use buckwheat flour or whole wheat – for more fiber in the crepes
Add cottage cheese or ricotta – to the egg mixture for creaminess
Top with a poached egg – for extra protein and presentation
Conclusion
These Savory Rice and Egg Crepes with Onion and Dill are a light, flavorful, and nutritious option for any time of day. Whether you enjoy them for a healthy breakfast, a quick lunch, or a satisfying dinner, they deliver on flavor and benefits without the heaviness of fried or processed meals. With their simplicity and versatility, these crepes are sure to become a regular on your weekly menu.
FAQ
1. Can I make the crepes in advance?
Yes. Cooked crepes can be refrigerated for up to 3 days or frozen for up to 2 months.
2. Can I reheat the rice and egg filling?
Absolutely. Gently reheat in a skillet or microwave before serving.
3. Can I substitute white rice with brown rice or quinoa?
Yes! Both are great for added fiber and nutrition.
4. Is this recipe suitable for kids?
Yes, it’s mild, balanced, and easy to eat for all ages.
5. Can I skip the sugar in the crepe batter?
Yes. It adds balance, but the recipe works fine without it.
6. Can I make it dairy-free?
Yes—use plant-based milk and skip the butter, using olive oil instead.
7. Can I add protein like chicken or tofu?
Definitely. Mix shredded chicken or crumbled tofu into the rice for extra heartiness.
8. What can I use instead of dill?
Parsley, chives, or even basil work well depending on your taste.
9. What pan is best for crepes?
A non-stick skillet or crepe pan with a flat bottom is ideal.
10. How do I prevent crepes from sticking?
Brush the pan lightly with oil before each crepe and maintain even medium heat.
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